Italian Vegetable Bake with Mozzarella and Basil Recipe
Introduction
This Italian vegetable bake is a comforting and flavorful slow-cooked dish that brings together a medley of fresh vegetables, herbs, and melted mozzarella. Perfect for a cozy meal, it’s hearty yet light, and pairs beautifully with a simple green salad.
Ingredients
- 4 garlic cloves (3 crushed, 1 whole)
- 400g can chopped tomatoes
- Bunch oregano, leaves chopped
- Large pinch chilli flakes
- About 300g (11oz) baby or normal aubergines, sliced
- 2 courgettes, sliced
- ½ large jar roasted red peppers
- 3 beef tomatoes, sliced
- Bunch basil, torn (save a few leaves for sprinkling)
- Small baguette, sliced and toasted
- 2 x 125g balls mozzarella, torn
- Green salad, to serve
Instructions
- Step 1: Set your slow cooker to High or the browning setting. Add the crushed garlic, canned tomatoes, half of the chopped oregano leaves, chilli flakes, and some seasoning. Cover and cook while you prepare the remaining vegetables.
- Step 2: Drain most of the sauce from the slow cooker. Begin layering half the aubergines, courgettes, roasted red peppers, sliced tomatoes, torn basil, and remaining oregano with seasoning in the pot.
- Step 3: Add half of the toasted baguette slices, rubbed with the whole garlic clove, then half the torn mozzarella and half of the reserved tomato sauce on top.
- Step 4: Repeat the vegetable, herb, and tomato sauce layers followed by the remaining bread and mozzarella. Press down gently to compact the layers.
- Step 5: Cook on high for 5 to 6 hours until the vegetables are tender and the flavors have melded beautifully.
- Step 6: If your slow cooker pot is suitable, flash the bake under a grill until the top is golden and bubbling before serving.
- Step 7: Serve topped with the reserved basil leaves alongside a fresh green salad.
Tips & Variations
- For a smokier flavor, try using smoked paprika instead of chilli flakes.
- You can substitute mozzarella with fontina or provolone for a different cheesy twist.
- If you don’t have a slow cooker, try layering and baking in a covered ovenproof dish at 180°C (350°F) for about 1 hour.
- Fresh herbs make a big difference—use good quality basil and oregano for the best results.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or oven until warmed through. This bake can also be frozen; thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare this dish without a slow cooker?
Yes, you can layer the ingredients in a baking dish, cover with foil, and bake in a preheated oven at 180°C (350°F) for about 1 hour or until the vegetables are tender.
Is this recipe suitable for vegans?
This recipe is vegetarian but not vegan due to the mozzarella. You can make it vegan by using a plant-based cheese alternative or omitting the cheese altogether.
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Italian Vegetable Bake with Mozzarella and Basil Recipe
- Total Time: 5 hours 50 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Italian vegetable bake is a hearty, layered slow cooker dish bursting with Mediterranean flavors. Featuring aubergines, courgettes, roasted red peppers, fresh tomatoes, and herbs in a rich tomato sauce, it’s topped with toasted garlic-rubbed bread and melted mozzarella for a comforting vegetarian meal perfect for any day of the week.
Ingredients
Tomato Sauce and Seasoning
- 4 garlic cloves, 3 crushed, 1 left whole
- 400g can chopped tomatoes
- Bunch oregano, leaves chopped
- Large pinch chilli flakes
- Salt and freshly ground black pepper, to taste
Vegetables and Herbs
- About 300g (11oz) baby or normal aubergines, sliced
- 2 courgettes, sliced
- ½ large jar roasted red peppers
- 3 beef tomatoes, sliced
- Bunch basil, torn (save a few leaves for sprinkling over)
Other Ingredients
- Small baguette, sliced and toasted
- 2 x 125g balls mozzarella, torn
- Green salad, to serve
Instructions
- Prepare the tomato sauce: Set your slow cooker to High or the browning setting and add the 3 crushed garlic cloves, canned chopped tomatoes, half the chopped oregano leaves, chilli flakes, salt, and pepper. Cover and simmer while you prepare the vegetables, allowing the flavors to meld.
- Layer the vegetables and herbs: Remove most of the sauce from the slow cooker, leaving some at the bottom. Begin layering half of the vegetables and herbs with seasoning in the cooker—start with aubergines, courgettes, roasted red peppers, sliced tomatoes, basil leaves, and remaining oregano.
- Add bread and cheese layers: Add half of the toasted baguette slices, which have been rubbed with the whole garlic clove for flavor, followed by half the torn mozzarella and half of the reserved tomato sauce. Press everything down firmly to compact the layers.
- Repeat layering: Repeat with the remaining vegetables, herbs, tomato sauce, bread, and mozzarella, again pressing down well to compress the layers evenly for cooking.
- Cook in the slow cooker: Cover and cook on High for 5 to 6 hours until the vegetables are tender and flavors are well combined.
- Finish under the grill (optional): If your slow cooker pot is grill-safe, place it under the grill briefly just before serving to brown and bubble the top, creating a golden crust. Otherwise, transfer to a baking dish for this step.
- Serve: Top with the reserved torn basil leaves and serve alongside a fresh green salad for a complete meal.
Notes
- Using a garlic clove to rub on the toasted bread adds subtle flavor without overpowering the dish.
- If your slow cooker insert is not grill-safe, transfer the bake to an ovenproof dish to finish under the grill.
- Feel free to adjust the amount of chilli flakes to your preferred spice level or omit for a milder taste.
- Leftover bake can be refrigerated for up to 3 days and reheated gently before serving.
- This dish is naturally vegetarian; to make it vegan, substitute mozzarella with a plant-based cheese alternative.
- Prep Time: 20 minutes
- Cook Time: 5 hours 30 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
Keywords: Italian vegetable bake, slow cooker vegetable bake, aubergine bake, vegetarian Italian recipe, mozzarella vegetable bake
